No Bake Pumpkin Spice Cookies are the perfect fall treat when you crave cozy flavors without turning on the oven. These little delights combine rich pumpkin, warming spices, and the ease of no-bake method into cookies you can whip up in minutes. No-Bake Pumpkin Spice Cookies are easy to find for anyone seeking a seasonal, fuss-free cookie. Whether you’re baking for a gathering or simply treating yourself, these cookies bring autumn cheer with minimal effort and maximum flavor.
Why You’ll Love No Bake Pumpkin Spice Cookies
You’ll love this recipe because it’s fast, fuss-free, and full of fall flavor. There’s no oven needed, so your kitchen stays cool. The cookies capture the essence of pumpkin pie in a handy, bite-sized form. Plus, they’re perfect for sharing, lunchboxes, or last-minute dessert requests. You get the cozy spices, pumpkin richness, and chewy oats in each bite — a nostalgic treat with zero stress.
Ingredients
Here’s what you’ll need:
- ½ cup unsalted butter (1 stick)
- 2 cups granulated sugar
- ½ cup milk
- 1 (3.4-ounce) package dry instant pumpkin spice pudding mix
- ½ cup pumpkin puree
- 2 teaspoons vanilla extract
- ¼ teaspoon pumpkin pie spice
- 3½ to 4 cups quick cooking oats
Step-by-Step: How to Make No Bake Pumpkin Spice Cookies
- In a medium saucepan, combine the butter, sugar, and milk. Heat over medium, stirring occasionally, until the mixture comes to a rolling boil.
- Once boiling, allow it to boil for 2 minutes exactly (set a timer). Avoid stirring during that brief boil, but you can gently swirl the pan if necessary.
- Remove the pan from heat immediately after 2 minutes.
- Stir in the instant pumpkin spice pudding mix, pumpkin puree, vanilla extract, and pumpkin pie spice. Mix until the wet ingredients are fully combined and smooth.
- Gradually fold in the quick cooking oats, starting with 3½ cups. If the mixture seems too loose, add a bit more oats until it holds shape.
- Using a heaping tablespoon or heaping small cookie scoop, drop mounds of the mixture onto parchment or wax paper, spacing them a couple of inches apart.
- Let the cookies cool at room temperature until completely set, about 30–60 minutes (or refrigerate briefly to speed up setting).
Helpful Tips
- Use quick cooking oats (not steel cut or old-fashioned) so the texture is soft and cohesive.
- Measure oats by fluffing first — don’t pack them.
- If your mixture is too wet, add up to ½ cup extra oats, but do so gradually.
- Conversely, if it seems too dry, stir in a splash of milk (a tablespoon at a time).
- For faster setting, place cookies in the fridge or freezer for 15–20 minutes.
- Use wax paper, parchment, or silicone mats under cookies so they don’t stick.
- Store cookies in a single layer or with parchment between layers to prevent sticking.
Substitutions And Variations
- Milk alternative: Use almond milk, oat milk, or other plant-based milk instead of dairy milk.
- Pudding mix alternative: If you can’t find pumpkin spice pudding mix, use vanilla instant pudding and increase the pumpkin pie spice by ½ teaspoon (or to taste).
- Sweetener swap: Use coconut sugar or light brown sugar in place of granulated sugar (note: color and flavor will change slightly).
- Gluten-free: Use certified gluten-free oats.
- Add-ins: Stir in a handful of mini chocolate chips, chopped pecans, or dried cranberries after mixing oats (before dropping).
- Spice boost: Add ⅛ teaspoon cinnamon, nutmeg, or ground ginger if you prefer a stronger spice profile.
Storage Instructions
- Store the cooled cookies in an airtight container at room temperature for up to 5 days.
- To keep them extra fresh, layer with parchment paper to prevent sticking.
- You can refrigerate them, which will firm them further; they keep well in the fridge for 7–10 days.
- For longer storage, freeze in a ziplock or airtight container (with parchment between layers). Freeze up to 3 months; thaw gently at room temperature or in the fridge.
Nutritional Information
Here is an approximate estimate per cookie (assuming this recipe yields ~24 cookies):
- Calories: ~150 kcal
- Total Fat: ~4.5 g
- Saturated Fat: ~2.7 g
- Carbohydrates: ~28 g
- Sugar: ~17 g
- Protein: ~2 g
- Fiber: ~1 g
- Sodium: ~50 mg
Serving Suggestions
- Serve with a hot cup of coffee, chai latte, or pumpkin spice latte.
- Plate alongside whipped cream or a drizzle of melted white chocolate for a decorative touch.
- Add a side of vanilla or cinnamon ice cream for an autumn dessert.
- Package in cellophane bags or small boxes tied with ribbon — they make great hostess treats or gifts.
Frequently Asked Questions About No Bake Pumpkin Spice Cookies
Why didn’t my cookies set properly?
If the cookies are too soft or don’t hold shape, it’s usually because the ratio of wet to dry is off. Ensure you boiled the sugar mixture for 2 full minutes (this helps set structure), then add enough oats to bind. You may need up to the full 4 cups of oats. Cooling the cookies in the fridge helps firm them.
Can I use old-fashioned oats instead of quick oats?
Old-fashioned (rolled) oats are thicker and less absorbent; they may yield a chewier or looser cookie. Quick oats are ideal because they absorb the moisture faster and blend more seamlessly. If using rolled oats, you might need to reduce the liquid slightly or increase oats more.
Can I omit the pudding mix and still get flavor?
Yes — use vanilla instant pudding or omit it entirely, but you’ll want to increase pumpkin pie spice (cinnamon, nutmeg, ginger) to compensate. The pudding mix adds thickness, pumpkin flavor, and sweetness, so omitting it may lead to a softer cookie and milder pumpkin flavor.
Conclusion
Thank you so much for trying this No Bake Pumpkin Spice Cookies recipe! It’s one of my favorite cozy treats for busy autumn days when I want the flavors of pumpkin pie but don’t want to heat up the kitchen. The ease, the spice, and that chewy oat texture make every bite feel like fall in a cookie. I hope you enjoy making these just as much as eating them. Please share them with loved ones, savor them with a warm drink, and let them become one of your go-to seasonal treats. Happy baking!
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No Bake Pumpkin Spice Cookies
- Total Time: 1 hour (includes setting time)
- Yield: 24 cookies 1x
Description
No Bake Pumpkin Spice Cookies are a cozy, quick, and flavorful fall treat. No oven required—just stir, scoop, and let them set!
Ingredients
½ cup unsalted butter (1 stick)
2 cups granulated sugar
½ cup milk
1 (3.4 oz) package dry instant pumpkin spice pudding mix
½ cup pumpkin puree
2 tsp vanilla extract
¼ tsp pumpkin pie spice
3½ to 4 cups quick cooking oats
Instructions
- In a medium saucepan, combine the butter, sugar, and milk. Heat over medium, stirring occasionally, until the mixture comes to a rolling boil.
- Once boiling, allow it to boil for 2 minutes exactly (set a timer). Avoid stirring during that brief boil, but you can gently swirl the pan if necessary.
- Remove the pan from heat immediately after 2 minutes.
- Stir in the instant pumpkin spice pudding mix, pumpkin puree, vanilla extract, and pumpkin pie spice. Mix until the wet ingredients are fully combined and smooth.
- Gradually fold in the quick cooking oats, starting with 3½ cups. If the mixture seems too loose, add a bit more oats until it holds shape.
- Using a heaping tablespoon or heaping small cookie scoop, drop mounds of the mixture onto parchment or wax paper, spacing them a couple of inches apart.
- Let the cookies cool at room temperature until completely set, about 30–60 minutes (or refrigerate briefly to speed up setting).
Once firm, enjoy!
Notes
Use quick oats for best texture. For stronger spice flavor, add cinnamon or nutmeg. Store in fridge for firmer cookies.
- Prep Time: 10 minutes
- Cook Time: 2 minutes
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 17 g
- Carbohydrates: 28 g
- Protein: 2 g